Instant Pot Coq au Vin Blanc | Chicken in White Wine

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while adding smokiness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is plant-based, while pork is often less expensive.

On sauté mode, cook the bacon in the Instant Pot until most of the fat is rendered out and the bacon is cooked, but just shy of crispy. Remove and reserve the bacon, leaving 2-4 tablespoons of fat in the pot.

Season the skin of the chicken with salt and pepper. Working in batches, add a few pieces at a time (seasoned side down) and brown on each side for 5-7 minutes, seasoning before flipping. Don’t overcrowd the pot or the chicken will steam instead of brown. Remove the browned chicken to a side tray.

Add the onion and cook for a few minutes until the onion is softened.

Add the garlic and thyme and cook for another minute.

Add the wine and stir until you have scraped up all of the browned bits from the bottom of the pan.

Add the lemon juice, mushrooms, and reserved bacon and stir to combine.

Add the pearl onions in a layer over the top.

Place the brown chicken on top allowing for gaps between each piece for the steam to work around.

Lock the lid and cook on manual/high for 8 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure and reopen the lid.

Remove the chicken to a serving dish.

Stir in the heavy cream and chopped parsley and bring back to a bubble on sauté mode. You can serve the sauce as is, or cook it down to reduce and thicken for about 10 minutes. Taste it for seasoning and add salt and pepper to your liking.

Serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens